Fruited Shrub Reduction
Heat equal parts sugar and fruit over medium heat, stirring constantly until the sugar is dissolved.
You can Add fruit and any herbs or spices and simmer to release the juices and flavors into the syrup.
Cool the mixture.
Strain out any solids (use a strainer but you can use cheesecloth).
Bottle into a clean glass jar and allow it to rest in the refrigerator for a few days. Adjust to taste.
Wild Blueberry & Spruce Tip Shrub
2 ounces blueberry reduction
1 ounce Foraged Spruce Tip vinegar
Fresh Lemon peel or rosemary spring for garnish
Stir contents in a highball glass, add ice and top with soda water, garnish with rosemary.
Variation: To spice up this beverage I love adding a splash of Boyd & Blair vodka or a Barrel aged Gin.
Brulee Pineapple Shrub
2 ounces pineapple reduction (made with brown sugar to add depth)
1 ounce Brandy & Banana vinegar
Fresh Sage or brulee’d pineapple chunk for garnish
Stir contents in a highball glass With ice and top with soda water, garnish with fresh sage and/or pineapple.
Variation: To spice up this recipe and to amplify the caramelized brown sugar tones, I like to add Maggie’s Farm Spiced Rum.
Simple salad dressings:
Foraged Ramp Vinaigrette
3/4 cup EVOO
1/4 cup Foraged Ramp Vinegar
1/2 tsp salt
1/8-1/4 tsp pepper
Feel free to get wild and experiment with this base recipe.
If you are like me, I love the pungent aromas of fresh wild ramps when in season, by adding a dash of diced shallots and garlic to this recipe It takes the flavor from balanced to garlic bomb! Other perfect pairing items include honey, grain mustard, and fresh minced herbs from the garden.
Combine contents into a bowl and use an immersion blender to mix throughly. A whisk and bowl will work just as well. Adjust to taste as needed. Contents will remain viable for up to a week in the refrigerator.